07 November 2010

Amish Friendship Bread

I just did the whole Amish Friendship Bread, which I've never done before, and it's fun.  Time consuming (in that it takes 10 days), but fun.  If you've not participated in it before, it usually involves a starter bag that you receive with instructions on how to finish it over 10 days. At the end of the 10 days, you would have 3 more starter bags to pass along. It is not difficult - you just have to remember to do it.

I thought I'd post the recipe here - mostly so I won't lose it or damage it (again), but also to share with anyone who may be inclined.


Do not use any type of metal spoon or bowl for mixing.
Do not refrigerate.  It is normal for batter to rise, bubble & ferment.  When air gets in the bag, let it out.

Day 1 - Do nothing (This is the date written on the outside of the bag)
Day 2 - Mush the bag
Day 3 - Mush the bag
Day 4 - Mush the bag
Day 5 - Mush the bag
Day 6 - Feed the starter.  Add to bag:  1 cup flour, 1 cup sugar, 1 cup milk.  Mush the bag.
Day 7 - Mush the bag
Day 8 - Mush the bag
Day 9 - Mush the bag
Day 10 - Follow the instructions below:

Pour entire contents of bag into a non-metal bowl.  
Add:  1 1/2 cups floor, 1 1/2 cups sugar, 1 1/2 cups milk.
Measure out separate batters of 1 cup each into 4 1-gallon Ziploc bags.
Keep a starter bag for yourself and give the other three to friends, along with a copy of this recipe.
Should you NOT put the starter out on the first day, be sure to tell your friends which day the bag was started when you give it to them.  It helps to mark the date on the bag and mark off the days as you go.

To your remaining batter, add:
3 eggs
1 cup oil (or 1/2 cup oil and 1/2 cup applesauce)
1/2 cup milk
1 cup sugar
1/2 tsp vanilla
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
2 cups flour
1 large box instant vanilla pudding (can use other flavors)

Grease two (2) large loaf pans.  
Mix 1/2 cup sugar & 1/2 tsp cinnamon together in a separate bowl.  
Dust loaf pans with half of the sugar mixture.  
Pour the batter evenly into the two loaf pans and sprinkle remaining sugar mixture over the top of each.
Bake at 325 degrees for 1 hour.
Cool until loaf loosens easily from the pan (about 10 minutes).
Serve warm or cold.

If you keep a starter for yourself, you will be baking every 10 days.  The bread is very good and makes a great gift.  If you wish, you can use one of your two loaves (cut into thirds) to give as a sample with each starter.  Only the Amish know how to create the starter, so if you give them all away, you will have to wait until someone gives you one back.  Enjoy!

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